Gluten-Free Nigiri Salmon

Elevate sushi night at home with this exquisite Gluten-Free Nigiri Salmon recipe, a perfect blend of delicate flavors and gluten-free dining. Featuring buttery slices of sushi-grade salmon atop perfectly seasoned sushi rice, this dish is a testament to simple, fresh ingredients done right. A touch of wasabi between the rice and fish adds a subtle kick, while a side of gluten-free soy sauce and pickled ginger rounds out the experience. With easy-to-follow steps and just 50 minutes from prep to plate, this recipe is ideal for those seeking an authentic sushi experience while adhering to gluten-free dietary needs. Perfect for a light appetizer or an elegant main course, serve these beautiful nigiri pieces for an impressive meal that's easier to make than you think!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Sushi-grade salmon
• 2 tablespoons Gluten-free soy sauce
• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 teaspoon Wasabi paste
• 50 grams Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low and cover with a lid. Cook for about 15 minutes, or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat until the sugar and salt dissolve. Do not bring it to a boil.

Step 4

Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes.

Step 5

Transfer the rice to a large bowl and gently mix in the vinegar mixture using a wooden spatula or spoon. Use a slicing motion to prevent smashing the rice. Allow the seasoned rice to cool to room temperature.

Step 6

Slice the sushi-grade salmon into thin pieces, about 0.5cm thick and 4-5cm long, ensuring there are no bones and the skin is removed.

Step 7

Wet your hands with water to prevent the rice from sticking. Take a small amount of rice, about 20 grams, and shape it into an oblong mound, approximately 2 inches long.

Step 8

Apply a small dab of wasabi paste on the underside of each salmon slice.

Step 9

Place a slice of salmon on top of the rice mound, wasabi side down, and press gently so it adheres.

Step 10

Repeat the shaping and topping process with the remaining rice and salmon.

Step 11

Serve the nigiri sushi on a platter with a dish of gluten-free soy sauce for dipping, garnished with pickled ginger on the side.

Nutrition Facts

Serving size	820.7 grams (820.7g)

Amount per serving	% Daily Value*
Calories	797

Total Fat 27.20g	35%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 0.20g
Cholesterol 110mg	37%
Sodium 3788mg	165%
Total Carbohydrate 80.50g	29%
Dietary Fiber 2.40g	9%
Total Sugars 13.30g
Protein 47.70g	95%

Vitamin D 1052IU	5260%
Calcium 82mg	6%
Iron 3mg	14%
Potassium 909mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 25.2%

Carbs: 42.5%